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Kashmiri Cuisine Through the Ages

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Featuring an eclectic mix of exotic spices and herbs brought to the region by Hindu, Persian, Central Asian, and North Indian cultures, Kashmiri cuisine is known for its rich and exquisite flavors. From Nadir Churma (Lotus Stem Chips) to Yakhni (Lamb Cooked in Yoghurt), Gaad Talith t' Badam (Fried Fish with Almonds) to Dum Oluv (Whole Spicy Potatoes), this cookbook tours Kashmir in 143 widely varied recipes and vivid color photographs. The book provides an introductory section on basic preparations, followed by chapters on snacks, lamb dishes, chicken and fish, vegetarian dishes, rice and breads, chutneys and pickles, desserts, and low-calorie recipes.
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Additional Information

Publisher Roli Books
Author Sarla Razdan. M.J. Akbar, foreword.
Binding Hardback
Pages 144
Size 230x196 mm
ISBN-13 9788174366924

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